Pumpkin Souffle
This Keto-Friendly, Dairy-Free Pumpkin Soufflé is the perfect fall dessert, blending the warm, spiced flavors of pumpkin with a light, airy texture. Whether you’re following a low-carb or dairy-free lifestyle, this soufflé offers a guilt-free indulgence without compromising on taste or texture. It’s made with simple, wholefood ingredients. The result is a delicate, fluffy dessert that’s full of autumnal flavor, ideal for cozy evenings or holiday gatherings.
200 grams liquid egg white
100 grams whole egg
100 grams pumpkin puree
50 grams light canned coconut milk
3 grams Pumpkin Pie Spice YLL
1.5 grams fine pink salt
3 grams Cooks Vanilla Extract Powder
5 grams Swerve Confectioners
Preheat oven to 425°
Bring egg whites to stiff peaks. About 4 minutes on high.
In a large separate bowl, mixed eggs, pumpkin, and coconut milk.
Add Swerve, pie spice, salt, and vanilla into egg whites and mix well
Fold egg white mixture into pumpkin mixture and portion out in six ramekins in a water bath. The water bath is important because it helps prevent the bottom of the ramekins from burning.
Bake for 15 minutes at 425°
After 15 minutes lower the temperature to 350 and continue baking for 30 minutes. Check intimately to make sure they don’t burn.
You can top with the swerve confectioners or Reddi Whip zero/fat free for an added flourish!
Soufflés are generally eaten hot, but this one holds up to eating cold as well!
Makes 6 4″ Ramekins
Per Ramekin
5.9 grams Protein
4.1 grams Carbs
3.4 grams net carbs
2.3 grams fat
Pumpkin Souffle
Ingredients
200 grams raw egg, white
100 grams raw egg
100 grams pumpkin, canned
50 grams light canned coconut milk
3 grams pumpkin pie spice YLL
1.5 grams salt, himalayan pink
3 grams Cook’s, Organic Pure Powder, Vanilla
5 grams Swerve, Confectioners
Instructions
Preheat oven to 425°
Bring egg whites to stiff peaks. About 4 minutes on high.
In a large separate bowl, mixed eggs, pumpkin, and coconut milk.
Add Swerve, pie spice, salt, and vanilla into egg whites and mix well
Fold egg white mixture into pumpkin mixture and portion out in six ramekins in a water bath. The water bath is important because it helps prevent the bottom of the ramekins from burning.
Bake for 15 minutes at 425°
After 15 minutes lower the temperature to 350 and continue baking for 30 minutes. Check intimately to make sure they don’t burn.
You can top with the swerve confectioners or Reddi Whip zero/fat free for an added flourish!
Soufflés are generally eaten hot, but this one holds up to eating cold as well!
Notes
Makes 6 4″ Ramekins
Per Ramekin
5.9 grams protein
4.1 grams carbs
3.4 grams net carbs
2.3 grams fat
Nutrition
- Serving Size: 1/6
- Calories: 57.4
- Sodium: 171.2
- Fat: 2.3
- Carbohydrates: 4.1
- Fiber: .7
- Protein: 5.9
